2 cups half-and-half
2/3 cup firmly packed light brown sugar
3 tablespoons light corn syrup
3 large egg yolks (at room temperature)
2 teaspoons vanilla extract
1 cup coarsely chopped or broken peanut brittle

Combine half-and-half, brown sugar and corn syrup in a medium-size saucepan and cook over medium heat, stirring constantly, until the sugar dissolves completely. Remove from heat.

Beat egg yolks until creamy, then add 1/2 cup of the hot cream mixture, stirring to heat them. Put saucepan back on heat and add warmed yolks, stirring. Continue to cook over medium-low heat until mixture coats the spoon.

Remove from heat, allow to cool, and stir in vanilla extract. Chill and pour into an ice cream maker, and freeze until partially set, about 20 minutes.

Stir in peanut brittle and continue freezing until firm, following manufacturer's directions.

Makes about 1 quart.